Peel and slice potatoes thinly into rounds.

Immediately put into cold water. (prevents browning)

Wash dandelion greens and remove stems.

Stack greens and cut across into small ribbons.

Blanch the greens in salted boiling water for 30 seconds if young leaves, and several minutes if they are older.

Until they have lost some of their bitterness.

Drain greens and put under cold running water.

Squeeze out the excess liquid, and saute over medium heat in oil, 1 tbsp butter, all the garlic, and salt for 5 minutes.

Preheat oven to *375 and rub baking dish with raw garlic clove. Let dry and grease dish with remaining butter.

Heat the cream in saucepan with remaining 1/2 tsp salt, do not let boil.

Place layer of potatoes in dish, then a layer of greens, then potatoes, etc. Pour cream into baking dish over layers.

It should just cover the top layer of potatoes.

Place dish into oven and bake uncovered for an hour, or until cream has been absorbed and the surface is bubbly and golden.